Goulash with beetroot

Ingredients for 4 servings:

• 800 g pork goulash
• 2 carrots
• 200 g celery
• 2 onions
• 2 tbsp tomato paste
• 350 ml vegetable stock
• 100 ml red wine
• 250 g beetroot, small balls from the jar
• 2 tbsp olive oil
• 2 tsp paprika powder
• ½ tsp chili flakes
• some salt and pepper from the mill
• 50 ml crème fraîche
• 8 sprigs of parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes

Peel, trim, and finely dice the onions, carrots, and celery. Rinse the meat (if not bought as goulash), pat dry, and dice into cubes. Halve the beetroot balls or cut them to the same size as the meat cubes and set aside for now. Wash the parsley, spin dry, roughly chop, and set aside. First, fry the vegetables and tomato paste in a large pot in hot olive oil until all over. Then add the meat cubes, paprika, and chili flakes and sauté briefly again. Deglaze everything with the red wine and stock and bring everything to a boil. Then reduce the heat and simmer over medium heat for about 1.5 hours. Just before the end of the cooking time, add the beetroot, pour the frâche over it, sprinkle with the chopped parsley, and serve immediately.